The sustainability credentials of microbial fermentation—used to make everything from lactic acid to ‘animal-free’ whey protein—would be greatly enhanced were the technology less dependent on food crops to produce its primary feedstock: sugar. But how viable are the alternatives?
While investor sentiment has soured on alternative proteins, last month’s Future Food Tech summit in San Francisco attracted a record number of foodtech startups showcasing everything from foodie chatbots to upcycled prebiotic fibers.
[Disclosure: AFN’s parent company, AgFunder, is an investor in The Supplant Company. Scroll down to watch our video interview with founder and CEO Dr. Tom Simmons
Despite a slowdown in people moves overall, the month included a few notable transitions from the likes of Beyond Meat and the Upcycled Foods Association.
The Singapore-based company has invested in The Nurturing Co as part of its wider ‘Go Green With Razer’ initiative, which aims for a 100% ‘carbon neutral’ organization by 2030.
The New York startup ‘upcycles’ organic compounds from unrecoverable vegetable food waste, generating water-soluble, organic hydroponic nutrients for soilless farms.
AFN meets 3 startups bringing more efficiency and sustainability to the agrifood supply chain, with blockchain, coconut husks, and cold storage in the mix.
To mark International Food Loss & Waste Awareness Day, AFN spoke to three startups who are taking three very different approaches to food waste reduction.
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